Everything's better with buffalo!
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- Yields:
- 6
- Prep Time:
- 25 mins
- Total Time:
- 25 mins
Ingredients
- 2 medium russet potatoes, peeled and shredded
- 1 large egg
- 1/2 medium onion, finely chopped
- 1 tbsp. butter, melted
- 2 tbsp. Frank's hot sauce
- 1/2 tsp. garlic powder
- 2 tbsp. chives, finely chopped
- 1/4 c. all-purpose flour
- kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
Directions
- Step 1Rinse shredded potatoes until water runs clear, then drain and squeeze dry.
- Step 2 In a large bowl, whisk together egg, onion, butter, hot sauce, garlic powder, chives, flour, salt and pepper. Add shredded potatoes and mix until evenly distributed.
- Step 3In a large heavy skillet over medium heat, add enough oil to come up about 1" high in the skillet. When oil is shimmering, scoop about 1/4 cup potato mixture into the pan and flatten to a 1/2" thick layer.
- Step 4Cook until hash brown is golden and crispy on both sides, about 5 minutes per side. Remove hash browns from skillet and drain on paper towels.
- Step 5Season with salt and pepper, if desired, and serve immediately.
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